Restaurants, cafés, bakeries, caterers & grocers
Daily checks kept in order for your provincial food premises inspection.
- Fridge, freezer and holding temperatures
- Cleaning schedules signed off by shift
- Deliveries checked on arrival
Food businesses · Atlantic Canada
Inspection-ready, every shift.
Swap the clipboard for a quick checklist on your phone. Temperatures, cleaning and deliveries get logged on time, by the person who checked, and your records are ready the moment the inspector walks in. We set it all up for you.
- Set up for you
- Any phone or tablet
- Local, in Charlottetown
Sound familiar?
Paper logs fail in the same four places.
None of this is about caring less. A clipboard on a busy shift is easy to skip, easy to backfill and hard to find later. That’s what inspectors notice.
BeforeThe clipboard
- Readings filled in at the end of the shift, in the same pen, by one person.
- Missing pages in the binder on inspection day.
- A bad reading is written down, but nothing says what was done about it.
- New staff don’t know which checks to do, or when.
AfterBoldsand logbook
- Each check is timestamped and initialled by whoever did it, on their own phone.
- Every record lives in one place, searchable, and prints as a clean report.
- Out-of-range readings ask for the fix and a recheck before the check can close.
- Reminders tell the shift what’s due, so nobody has to remember.
How it works
You run the kitchen. We build the system.
No software project for you to manage. We start from the logs you already keep and turn them into checklists your team can finish in seconds.
We look at your current logs
On site or by video. Bring the binder, the clipboard, the whiteboard. We note every check you do now and every one you’re missing.
We build your checklists
Your fridges, your freezers, your cleaning routine, your suppliers. Named the way your staff already talk about them.
Your team taps, you get proof
Staff log checks on any phone or tablet. You see what’s done and what’s late, and print a report whenever you need it.
What you can log
The checks you already do, done properly.
Pick what fits your business. We add or change checks as you go, at no extra cost during the pilot.
- Cooler & freezer temperatures
- Hot & cold holding
- Cooking & cooling
- Cleaning & sanitizing
- Deliveries & supplier checks
- Allergen controls
- Pest checks
- Staff training sign-offs
- Corrective actions
- Lot codes & traceability Processors
Who it’s for
Two kinds of food business. One logbook.
Whether a public health inspector visits once a year or you hold a federal food licence, the job is the same: do the checks, and be able to prove it.
Processors, packers & seafood businesses
Monitoring records for your Preventive Control Plan and lot-code traceability under the Safe Food for Canadians Regulations.
- Critical checks with corrective actions
- Lot codes, one step forward and back
- Records you can pull up quickly when asked
Founding pilot · Atlantic Canada
Ten founding businesses. Built with you, not for you.
We’re working closely with a small group of food businesses to shape the logbook around real kitchens and plants. Founding businesses get the most attention we will ever be able to give.
- Full setup included, on site in PEI or by video anywhere in Atlantic Canada.
- A founding price, agreed with you before you pay anything, and kept for as long as you stay.
- Your records stay yours. Export everything, any time.
- A direct line to the person building it. Call or text, no ticket queue.
Founding places
Open to restaurants, cafés, bakeries, caterers, grocers and licensed food processors in PE, NS, NB and NL.
Free · no obligation
The 20-minute records check
We sit down with your current logs, on site or by video, and go through them the way an inspector would. You keep the notes whether or not you ever use Boldsand.
- Which checks you’re doing, and which ones are missing
- Where records have gaps, late entries or no corrective action
- A one-page list of what to fix first
Who’s behind this
Hi, I’m Deya Khalifa, a software developer in Charlottetown. I’m building this logbook together with local food businesses, one kitchen at a time. When you call, you get me.
Questions
Straight answers.
Do my staff need to install anything?
No. The logbook opens on any phone, tablet or computer. Staff tap a link, do the check and initial it. We show everyone how on day one.
What does it cost?
The records check is free. For founding businesses, we agree on a monthly price with you before you pay anything, and that price stays the same as long as you stay. No long contract during the pilot.
Does this replace my food safety plan or my inspector?
No. Your plan and your inspector decide what needs to be checked. The logbook is where your team records that the checks were done, what the readings were, and what was done when something was off.
What happens to my records?
They belong to you. You can export or print all of them at any time, and if you leave, you take them with you. We only use them to run your logbook.
We already use paper and it works. Why change?
If your binder is complete, on time and easy to find, keep it. Most aren’t, and the free check will show you either way in 20 minutes.
Do you work outside PEI?
Yes. On site in PEI, and by video anywhere in Atlantic Canada. Other provinces are welcome to get in touch.
Book your free records check
Call, text or email. You’ll reach Deya.
Tell me what kind of business you run and the best time to talk. I’ll reply the same day.
902-316-2316